Iran with an area of ​​one million and 648 thousand square meters, variety of climates, cultures and ethnicities, as well as numerous raw materials of high diversity, and about 2,505 types of food have been identified considered to be one of the most important food variety in the world. December of the year 94, Rasht the province of Gilan, was registered as a creative gourmet city in UNESCO. Iranian food culture is more than just baking and mixing all kinds of food. Food in Iran represents the ethnic and classical differences of individuals and their character and beliefs; therefore, the foods can symbolically and culturally convey the cultural structure and religious  beliefs of our society with a special “linguistic”.

Iranian culinary is rooted in traditional medicine, and Traditional medicine recognizes disease as a sign of overcoming the balance of diseases and treating the disease to restore the body to normal and to balance the patient’s illness; Iran has rare and unique aromatic and unique herbs used to provide food .

Iranian cuisine includes a wide range of main dishes, including various types of kebab, pilaf, stew (khoresh), soup and āsh, and omelette. Lunch and dinner meals are commonly accompanied by side dishes such as plain yogurt or mast-o-khiar, sabzi, salad Shirazi, and torshi.

The delicious Iranian food you are about to see were carefully selected by us as introducing some Iran’s top favorite dishes.some of them are side dishes, starters and even popular local foods too:

Abgoosht(Persian: آبگوشت‎‎ “meat juice”)

It dates back to hundreds of years ago when Iranians made this food called Dizi. The reason for such naming is that people traditionally cooked and served it in small stone dishes called Dizi. It’s actually the name of the container. Iranian traditional restaurants still use these stone dishes for this food.Some describe it as a “hearty mutton Persian soup thickened with chickpeas and is an Iranian stew.
Table vegetables are the best side dish you can have with this food because they help it get easily digested. You can season table vegetables and sliced onions with a little bit lime juice and salt. In Iran its traditional to have Doogh(in Persian:(دوغ as a drink beside this dish.
The recipe of the most popular food in Iran
Abgoosht is usually made with lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime. Other variations exist in the beans used, such as kidney beans and black-eyed peas. The ingredients are combined together and cooked until done, at which point the dish is strained. The solids are then mashed as Gusht Kubideh (Persian: گوشت کوبیده‎‎, literally “mashed meat”) and served with the broth, but in a separate dish, along with flatbread. It is a form of Piti, which encompasses many similar dishes in the region.

Chelow kabab

chelow kabab is the national dish of Iran
The rice is what everyone will go crazy for in this dish. Chelo starts as a plain rice pilaf, but it’s very buttery and at the bottom of the pot the rice will become as a crunchy golden crust forms, which is known in Iran as Tahdig. Everyone wants a bite of the crust, and its traditional in Iran to offer the crust to your guest. Sour ground sumac berries, , is sprinkled over the dish to make digestion easy and it will be served with many varieties of Iranian kebab. It was probably created by the time of the Qajar dynasty.
Chelow kabab is served with accompaniments such as butter, sumac powder, basil, onions, grilled tomatoes, and egg yolk. The traditional beverage accompanied with chelow kabab is doogh an Iranian yogurt-based drink, sometimes made of carbonated water.
In the old bazaar tradition, the rice and accompaniments are served first, immediately followed by the kebabs, which are threaded on skewers, as well as a piece of flat bread (typically Sangak). A skewer is placed directly on the rice and while holding the kabab down on the rice with the bread, the skewer is quickly pulled out.

Khoresh-e Ghormeh Sabzi

The most beloved Persian stew
Khoresh-e Ghormeh Sabzi is one of the most delicious and popular dishes among Iranians. I’ve never met anyone who didn’t like ghormeh sabzi. The combination of flavorful and aromatic herbs, slow cooked lamb cubes, fork-tender beans and dried lemons make the khoresh very tasty and nutritious. is an Iranian herb stew. It is a very popular dish in Iran It is often said to be the Iranian national dish. Ghormeh is the Persian word for “stew”, while sabzi is the Persian word for herbs and ofcourse you should eat it with rice. traditionally in Persian restaurants, and households, layers of onion are eaten along with the food, whole white onion with the skin removed , could be the best side dish to have along with Ghorme-Sabzi
If you don’t know the address af any Iranian traditional restaurant let our nose lead us to the source of the delicious smell of Persian food that lingered in the air.


Ash-e reshteh

Ash-e reshteh is a type of āsh (thick soup) featuring reshteh (thin noodles), kashk (a whey-like, fermented dairy product), is served as starter or evening meal in Iran. There are more than 50 types of thick soup (āsh) in Iranian cooking, this being one of the more popular types.
The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, kidney beans, lentils, onions, dried mint, garlic, oil, salt and pepper.This is a soup that is vegetarian but can easily be made vegan by omitting the kashk; Traditional Ash reshteh is served at special Iranian events, like Nowruz, Sizdah be-dar or during winter time. The noodles are supposed to symbolize good fortune for the new year.


The importance of eating a healthy breakfast has been always recommended and we will introduce a healthy a tasteful Persian breakfast to you, in photo you can see a nice cup of sweet Persian tea along with feta cheese, walnut ,egg, the best tasteful honey from Sabalan mountain , omelet all with Iranian traditional bread.
As we all regularly hear that breakfast is the most important meal of the day and some food groups must be included. Fortunately, in Iranian breakfast is a perfect combination of main ingredians and important items which are so important for body and will Delivering all essential for it , such as Protein to be obtain from foods like cheese, eggs and cereals or even nuts, and because the temperament of fresh cheese is cooler and we need something warm to prevent full brain activity, which is usually needed in the morning for work and effort, having walnuts , Black currant, thyme, and gingerbread along with cheese is advised to consume in breakfast.
Our Iranian Cheeses are white cheese or Tabriz cheese. It’s better to use fresh cheeses because we have old cheese too. Of course, in Lichuan cheese and Tabriz, cheese is kept in brine to keep it safe from microbial contamination and Iranian typical breakfast walnut and almond are essential and in the case of walnut, this foodstuff is a very good source of omega-3 fatty acids, which reduces inflammation.
Among the breads Sangak and barbari are the best of traditional breads, , which their starch is more bulging and absorbent and has a high fiber content.
We traditionally drink black tea. Of course tea should be fresh. The best tea is Iranian tea. It is much better to drink tea that is lukewarm and usually served with sugar, peanuts and raisins. Persian gourmet tea and some of other Iranian herbal tea have a calming effect .

Tabriz Koofteh

Tabriz Koofteh, is an Iranian popular dish normally include a big meat ball with meat, rice, yellow split peas, herbs and other ingredients and its juice which served in a separate dish with shredded Sangak or Lavash bread before the main course.
Koofteh Tabrizi is an Iranian famouse dish ,a BIG meatball recipe which is originally from North West region of Iran from the city of Tabriz., it originates in Tabriz are known to make the best Koofteh Tabrizi, because after all when a food is named after your city, it has to be worth that honor .Cooking Koofteh takes some work and time. The taste is divine and the texture is incredibly light and moist.
This super meatball stuffed with dried fruits and berries, also a variety of nuts could be stuffed with some other interesting fillings for this very traditional Azeri dish too that are worth mentioning. One very common item is a peeled hardboiled egg that is placed inside the koofteh along with nuts and dried fruit. each koofteh normally weighs about one pound.
When the koofteh is ready the sauce will be served as starter to only about a cup or so. To make enough broth for the Tilit, a thin sauce is made separately and the reduced (thickened) sauce is added to it to create an amazing soup.

Tahchin Morgh

Tahchin Morgh is a delicious comfort food with an elegant presentation. There are different types of Tahchin in Persian cuisine and all of them involve layering rice and some type of meat with other ingredients, such asTahchin spinach or , Tahchin Lubia Cheshm Bolboli with Mahicheh.
basically it is aromatic fluffy rice layered with cooked chicken. What makes it special is that chicken thighs, or drumsticks, or a combination of the two are cooked with pieces of onion, salt, pepper and little water until the meat falls off the bone, then it is layered with cooked rice that gives it all great flavor.



cucumber with yogurt (Mast- O- Khiar)
“This cool and healthy dip can be served alongside rice and meat, or simply with bread. No Persian meal is complete without Maast-o khiar! This dish is best if refrigerated for a few hours, but if you are strapped for time feel free to serve after mixing. Don’t be afraid to get creative! Some places add spinach, raisins, or walnuts too. Other herbs could be used as well. More cucumbers, less shallots…it’s your call! Enjoy!”

Eggplant and Tomato stew(Mirza Ghasemi)_Starter
This is the starter That Reveals the Pleasures of Persian Food even can be served Like all Persian stews, over rice with .Eggplant and Tomato Stew with Pomegranate Molasses  , Traditionally in the nort of Iran, the eggplant is roasted but also it can be fried too , This stew has the shimmering red-gold color of tomatoes cooked with turmeric, with a sheen of oil on top, a prized characteristic in Persian cooking that shows a stew has been cooked long enough for the oils to rise up.

Shiraz Salad
“An excellent light side salad to accompany a heavy Persian meal or any meal really. diced veggies in very small pieces about 1/4-inch. It’s usually Served with fresh lemon wedges.”


Kala Pacha

Its is a traditional cuisine that is common in the Middle East and the South Caucasus. The method of cooking in different countries is roughly the same, and in Iran and Turkey it is called KalaPachah, in the Arab countries it is called “Bahaja” (derived from “Pacha” Persian), in Bulgaria, and in the South Caucasus (Armenia, Azerbaijan and Georgia).
This is a very greasy and energetic meal. Kala Pacha is prepared from the cooking of the head, arms, legs and organs of the sheep. The components of this food include tongue, brain, eyes, flesh and pungent. The counting unit is “hands”, and each hand contains a chalk and four chests. Water is also eaten as a meal with bread.
Claddings in Iran are usually served in certain restaurants called Kalepzai or Tabachi. Kalepazi’s are almost always on the job. Raw materials are available in the morning. The pub prepares it until noon to cook it clean and ready, and it will last from noon until tomorrow.

Caviar , a pleasant taste for Breakfast or Starter

The strange fish that caviar brings to the table is all the excitement of the Sturgeon family. Sturgeon-free fish are one of the few remaining species of cartilage in our shape that preserved our history. There are more than twenty different species of sturgeon in the world, five of which live in the Caspian Sea, and its caviar is produced under the name of three species of Beluga, Astra and Soroga.
Caviar is a high-energy food that has a very pleasant taste. Mainly the protein contained in caviar consists of amino acids of arginine, histamine, isoleucine, lysine and methionine
Caviar consumption prevents depression and cardiovascular disease, since in ovaries the concentration of omega-3 fatty acids is very high.
The caviar alone is the most brilliant breakfast in the world. Many use it in raw form or with egg yolk or onion, and a group also spoon the tip of it with fragrant vegetables or a small piece of bread and butter. Some caviar enthusiasts tend to cool it with a little spoon and no bread.
As the black caviar is known in Iran and southern Russia, red caviar has more fans in Siberia and the Far East. Although red caviar is cheaper than black caviar, its flavor and nutritional value are somewhat of a black caviar. Red or black caviar can be purchased or to be ordered in luxury restaurants in Iran or some very special stores.

Abgoosht E Bozbash
The bozbash is  a kind of food that features are the herbs in it. It is very similar to Ghorme Sabzi but it’s not served on the rice , you should have it with bread and the serving is completely different .The most popular food among traditional dishes of Hamadan province in Iran is bozbash Abgoosht.

Kashk  E  Bademjan 
Kashke Bademjan is one of the most popular Persian appetizers.  Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.   Kashke Bademjan has found its way to almost every Persian restaurant . This appetizer can be eaten warm or at room temperature with toasted pita wedges, flat bread, or baguettes. Just like most recipes there are many different versions of Kashke Bademjan,  adding ground walnuts and fried unions makes it amazing .

Akbar Joojeh (chick)
Akbar Chick,is  the name of a chain restaurant, and also the nickname, the founder of these restaurants and the inventor of this dish. This name has now become the name of a Mazandaran food which is so popular in Iran and all tourists. Alternatively, local chicks are dipped in lemon juice for a  day and then fried with oil , then served with Zaffron rice and some sweet pomegranate sauce.


Persian dessert

The tea-loving culture does have a sweet tooth, in Iran we have variety of desserts and sweets in every region  to enjoy with tea. Three main ingredients to be found in any combination in these desserts are saffron, rosewater, and cardamom. Here are some local Iranian desserts and sweets you need to try. some of them are mentioned but still you can find more sweets to order.
Zoolbia-Bamieh: Zoolbia _Bamieh  a foodstuff that was associated with the era of Nasir al-Din Shah, and as it was mentioned in Nasiri’s history, it was so popular that it was brought as a gift to Naser-al-Din Shah. Since then, it has been 150 years since, today, in every Iranian  house, you can see the old ones. Zoolbia are deep-fried funnel cakes, soaked in a light rosewater-saffron syrup. Bamieh, okra in Persian, are reminiscent of churros and immersed in the same syrup. The combination is particularly popular during the month of Ramadan, providing a much-needed blast of sugar after a day of fasting. These pillows of fried decadence are best washed down with a hot glass of freshly brewed Persian tea.
Shirini Yazdi: Yazd is known for its sweets,and also the wide variety of different kinds of sweets too. any travelers to this desert city must visit the national treasure of Haj Khalifa Confectionery in Amir Chakhmaq Square. Here, you can try the famous Iranian baklava pastries (different from the Greek and Turkish varieties), ghotab (donut hole-shaped cookies), loze nârgil (coconut diamonds), and pashmak (candy floss). 
Sohan: Sohan has a significant nutritional value and therapeutic effect, because it does not contain any  artificial additives in baking and also  some delicious Iranian pistachios and almonds are combinations in this  healthy and rich in vitamins and that is Given the crunchy, buttery texture, to this candy is highly addictive, which makes it easy to polish off an entire tin in one sitting, especially when there is a glass of piping hot tea nearby. you can take as souvenir.
Gaz: No trip to Esfahan is complete without gaz, Persian nougat with pistachios. Gaz is made with the sap of the angebin plant, native to the Esfahan region; the higher the percentage of sap, the more pure the gaz. Combined with rosewater, egg whites, and pistachios, this gooey nougat is packaged in individual wrappers or dredged in flour to create gaze ârdi, a favorite of Iranians.


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